Stuffed Sweet Potatoes With Minty Yogurt – a delicious recipe with sweet potatoes, couscous, frozen peas, Eastern spice mix, red onion, almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400u00b0F. Line a baking tray with parchment paper.
2
Using a fork, pierce sweet potatoes all over. Microwave on HIGH for 8-10 mins, until tender. Let cool for 5 mins then cut in half lengthwise. Scoop out and reserve flesh, leaving a 1/3 inch shell. Arrange on prepared tray. Chop 1/2 the flesh and set aside. Reserve remainder for another use.
3
Meanwhile, combine couscous, peas and spice mix in a large heatproof bowl. Add 2/3 cup boiling water, cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add reserved sweet potato, onion, almonds and 2 tbsp yogurt. Distribute between sweet potato shells and lightly coat with oil. Bake for 20 mins.
4
Whisk together mint and remaining yogurt. Place stuffed sweet potatoes on serving plates. Serve with lemon wedges and minty yogurt.
163
kcal
Calories
7
g
Fat
20
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 None sweet potatoes, 3.5 oz couscous, 2.5 oz frozen peas, 1 tsp Middle Eastern spice mix, and more.
Yes, Stuffed Sweet Potatoes With Minty Yogurt falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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